Savory Roasted Acorn Squash
Transform your fall produce into a culinary masterpiece with this Savory Roasted Acorn Squash recipe! This dish combines tender, caramelized wedges of acorn squash with a flavorful blend of olive oil, garlic powder, onion powder, dried thyme, and paprika for the perfect balance of earthy and aromatic notes. Each bite is elevated with a touch of salt and pepper, and the option to add a sprinkle of Parmesan cheese gives it a deliciously cheesy finish. With minimal prep and an oven-roasted technique that requires just 35 minutes of cooking time, this recipe is not only simple but also perfect as a hearty side dish or a satisfying vegetarian main course. Top it off with fresh parsley for a pop of color and freshness. Healthy, versatile, and packed with seasonal flavor, this roasted squash is a must for your next dinner gathering or weeknight meal!
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Recipe Information
Ingredients
- 2 whole acorn squash
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 0.5 teaspoons paprika
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 tablespoons Parmesan cheese (optional)
- 1 tablespoon fresh parsley (optional, for garnish)
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or aluminum foil for easy cleanup.
Wash the acorn squash thoroughly under running water to remove any dirt. Pat it dry with a clean towel.
Carefully cut the squash in half through the stem using a sharp knife. Scoop out the seeds and stringy pulp with a spoon and discard (or save the seeds for roasting).
Slice each squash half into 1-inch thick wedges, keeping the skin on.
In a large mixing bowl, combine olive oil, garlic powder, onion powder, dried thyme, paprika, salt, and black pepper. Mix well to create a flavorful seasoning blend.
Add the squash wedges to the bowl and toss until each piece is evenly coated with the seasoned oil mixture.
Arrange the squash wedges in a single layer on the prepared baking sheet. Make sure the pieces are not overcrowded to ensure even roasting.
Bake in the preheated oven for 30-35 minutes, flipping the wedges halfway through, until the squash is tender and slightly caramelized around the edges.
Optional: During the last 5 minutes of cooking, sprinkle Parmesan cheese over the squash for a rich, cheesy topping.
Remove the squash from the oven and transfer it to a serving dish. Garnish with freshly chopped parsley, if desired.
Serve warm as a side dish, or enjoy it as a standalone vegetarian meal. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Nutrition Facts
Calories |
1411 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.5 g | 60% | |
| Saturated Fat | 8.5 g | 42% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 9 mg | 3% | |
| Sodium | 2573 mg | 112% | |
| Total Carbohydrate | 258.8 g | 94% | |
| Dietary Fiber | 77.4 g | 276% | |
| Total Sugars | 0.2 g | ||
| Protein | 24.0 g | 48% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 907 mg | 70% | |
| Iron | 11.5 mg | 64% | |
| Potassium | 7646 mg | 163% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
